EASY PEASY LEMON SQUEEZY
I think we can all agree that the worst part of the cooking process is the cleanup. In our household, we have a symbiotic setup in which I cook and Robby does the dishes and tidies the kitchen. For those who don’t have an extra pair of helping hands or if you’re simply looking for a meal that cuts down on the number kitchen utensils and tools that tend to pile up while cooking, enter the sheet pan dinner. Perfect for busy weeknights, the sheet pan dinner is the ultimate one-and-done.
I paired this roasted chicken with artichokes for a bit of an unexpected meal. When it comes to artichokes, most people picture them whole and eaten with aioli or as a pizza topping. I love this dish because it marries together different textures and fresh, zesty, and cheesy flavors in one hearty meal. If you’ve only used dried herbs in your cooking, you’re in for a real treat. Aromatics are the real key here: the lemon adds a touch of brightness and the thyme brings a subtle depth to the dish.
TWO FOR ONE DEAL
If you’re looking to round out this meal with some extra sides, try my Basic Roasted Vegetables or Roasted Honey Glazed Carrots. This is such a good time and energy saver as you’ll already have the oven on; talk about knocking out two birds with one stone!
The oven temperature for the roasted veggies is a little higher than the what the Artichoke Chicken cooks at, but roasting is a flexible cooking method so there’s definitely wiggle room. I suggest either cutting the vegetables into smaller pieces so they’ll roast quicker or simply removing the chicken and leaving the veggies in the oven a little longer and turning up the heat a bit if needed. With chicken, I always make sure it’s cooked through by inserting a thermometer rather than attempting to eyeball it. If you haven’t already, invest in a good instant-read thermometer, like my favorite Thermapen Mk4 from Thermoworks!
Yield 4 servings
- 4-6 boneless skinless chicken thighs
- Olive oil, for drizzling
- Kosher salt and cracked black pepper
- Zest and juice from 1 lemon
- 2 teaspoon fresh thyme, chopped, plus more for garnish
- 2 cans (14 ounces each) water-packed artichoke hearts, drained and quartered
- 1 medium onion, coarsely chopped
- 2 cups cubed french bread
- 1/4 cup reduced-sodium chicken broth
- 2 garlic cloves, minced
- 1/4 cup shredded Parmesan cheese
- 1 lemon, cut into 8 slices
Preheat oven to 400° F. Place chicken on a sheet tray lined with parchment or foil; drizzle with olive oil. Season liberally with kosher salt and cracked black pepper.
In a large bowl, combine zest and juice from lemon, thyme, artichoke hearts, onion, bread cubes, chicken broth, and garlic; drizzle liberally with olive oil and toss to coat. Arrange around the chicken and sprinkle chicken with Parmesan cheese; top with lemon slices.
Roast 20-25 minutes or until a thermometer inserted in chicken reads 165°. Garnish with fresh thyme before serving.